Japanese Curry

16Jan

One great easy way to use up vegetables is to make Japanese curry with pre-made curry sauce from the Asian section of the supermarket. I prefer Golden Curry, though I’ve also used Vermont Curry (which is a bizarre name for a Japanese curry brand). The thing is though, that the “Hot” flavor is nowhere near hot at all. I wish it was a bit more picante. We usually have tofu in it versus meat, but I’m sure it’s also great with meat. The instructions are on the box for how to prepare a meat version.

Ingredients:

1 onion

2 tbsp oil

2 1/2 cups water

Several carrots (depending upon how much carrot you like), peeled and sliced